Vegan Lasagna Soup

Ingredients

• 1 large onion (80 g)
• 1 carrot (≈100 g)
• 125 g celery stalks (≈2 sticks)
• 2 Garlic cloves
• 4 tbsp olive oil
• 1 tsp salt
• 2 tbsp Tomato paste
• 2 tsp maple syrup
• 700 g passata
• 750 ml vegetable broth
• 2 Bay leaves
• 1 sprig thyme
• 1 tsp Dried oregano
• 1 tsp chili flakes
• 200 g tofu
• 150 g lasagna sheets
• 0.5 bunch Parsley (10 g)
• Pepper

Instructions

1. 1.

   Peel and finely dice onion and carrot. Wash, trim, and finely dice celery. Peel garlic and mince finely.

2. 2.

   Heat 3 tbsp olive oil in a large pot, add carrot and celery, season with ½ tsp salt, and simmer over medium heat while stirring frequently for 4 minutes. Add garlic together with tomato paste and maple syrup and sauté.

3. 3.

   Deglaze with passata and vegetable broth. Add bay leaves, thyme sprig, oregano, and chili flakes, season with remaining salt, and let the soup simmer covered on medium heat for 15 minutes.

4. 4.

   Meanwhile, cube tofu and crisp it in a hot pan with the remaining oil.

5. 5.

   Break lasagna sheets roughly and stir into the soup. Cook covered for 5 minutes, stirring occasionally.

6. 6.

   Wash parsley, shake dry, and finely chop.

7. 7.

   Season vegan lasagna soup with salt and pepper, top hot with parsley and pepper, and serve.